Watching Rick Bayless just now, he is going to cook some pork in a slow
cooker. But first, he takes the (apparently) ceramic crock out of the
cooker and puts in on top of the gas stove. When it is good and hot, he
uses it to brown the pork in some oil, before putting it back to cook.

Is that safe? I would be afraid that heating the crock on top of the
stove would be uneven and risk having it crack in two right down the
middle. I don't remember anything in the skimpy instructions from my
Hamilton Beach cooker that would suggest that procedure.

Does anybody here do that?

On 12/24/2011 8:43 PM, David Harmon wrote:
> Watching Rick Bayless just now, he is going to cook some pork in a slow
> cooker. But first, he takes the (apparently) ceramic crock out of the
> cooker and puts in on top of the gas stove. When it is good and hot, he
> uses it to brown the pork in some oil, before putting it back to cook.
>
> Is that safe? I would be afraid that heating the crock on top of the
> stove would be uneven and risk having it crack in two right down the
> middle. I don't remember anything in the skimpy instructions from my
> Hamilton Beach cooker that would suggest that procedure.
>
> Does anybody here do that?


The manuals from my slow cookers don't say anything about it. As far as
I know, "Crock Pot" liners are real crockery, but I wouldn't use them on
the stove top any sooner than I'd put any piece of crockery designed for
slow sustained heating onto a source of high intense heat. It doesn't
make sense to do so. It isn't made for that.

Besides, as they are somewhat narrow and high-sided vessels, they don't
have the right layout for browning and searing. It would take forever to
get anything browned/seared in there, since it would take several
batches to avoid crowding and steaming.

On Sat, 24 Dec 2011 19:43:24 -0800, David Harmon >
wrote:

>Watching Rick Bayless just now, he is going to cook some pork in a slow
>cooker. But first, he takes the (apparently) ceramic crock out of the
>cooker and puts in on top of the gas stove. When it is good and hot, he
>uses it to brown the pork in some oil, before putting it back to cook.
>
>Is that safe? I would be afraid that heating the crock on top of the
>stove would be uneven and risk having it crack in two right down the
>middle. I don't remember anything in the skimpy instructions from my
>Hamilton Beach cooker that would suggest that procedure.
>
>Does anybody here do that?

I saw that crock pot in a catalog, can't remember if it's a William
Sonoma or Sur la Table. The insert can be used on top of the stove for
browning etc...It runs about $295.00

I can't remember if it's a Cuisinart or a Calphalon, one of the two.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sun, 25 Dec 2011 10:39:26 -0800 in rec.food.cooking,
wrote,
>I saw that crock pot in a catalog, can't remember if it's a William
>Sonoma or Sur la Table. The insert can be used on top of the stove for
>browning etc...It runs about $295.00

I guess Bayless would have mentioned it if it was a special wonderful
expensive crock pot. ;-)

On 12/25/2011 12:39 PM, wrote:
> On Sat, 24 Dec 2011 19:43:24 -0800, David >
> wrote:
>
>> Watching Rick Bayless just now, he is going to cook some pork in a slow
>> cooker. But first, he takes the (apparently) ceramic crock out of the
>> cooker and puts in on top of the gas stove. When it is good and hot, he
>> uses it to brown the pork in some oil, before putting it back to cook.
>>
>> Is that safe? I would be afraid that heating the crock on top of the
>> stove would be uneven and risk having it crack in two right down the
>> middle. I don't remember anything in the skimpy instructions from my
>> Hamilton Beach cooker that would suggest that procedure.
>>
>> Does anybody here do that?
>
> I saw that crock pot in a catalog, can't remember if it's a William
> Sonoma or Sur la Table. The insert can be used on top of the stove for
> browning etc...It runs about $295.00
>

whatever brand it is, it's to expensive for me.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Sqwertz > wrote:

>On Sat, 24 Dec 2011 19:43:24 -0800, David Harmon wrote:

>> Watching Rick Bayless just now, he is going to cook some pork in a slow
>> cooker. But first, he takes the (apparently) ceramic crock out of the
>> cooker and puts in on top of the gas stove. When it is good and hot, he
>> uses it to brown the pork in some oil, before putting it back to cook.

>> Is that safe?

>Many of those crocks now are made out of a phenolic resin of some sort
>(plastic). And the older ceramic/stone ones can contain moisture that
>will make them bust up under high heat due to water/heat/steam
>expansion.

>I think it's a Bad Idea to demonstrate and promote that on TV.

Possibly even Evil.

Especially since Mr. Bayless doesn't have to clean up the mess when
a pot explodes.



Steve

On Sat, 24 Dec 2011 22:08:37 -0600, Sqwertz >
wrote:

>On Sat, 24 Dec 2011 19:43:24 -0800, David Harmon wrote:
>
>> Watching Rick Bayless just now, he is going to cook some pork in a slow
>> cooker. But first, he takes the (apparently) ceramic crock out of the
>> cooker and puts in on top of the gas stove. When it is good and hot, he
>> uses it to brown the pork in some oil, before putting it back to cook.
>>
>> Is that safe?
>
>Many of those crocks now are made out of a phenolic resin of some sort
>(plastic).

At stove top searing temps plastic would melt, then ignite.

>And the older ceramic/stone ones can contain moisture that
>will make them bust up under high heat due to water/heat/steam
>expansion.
>
>I think it's a Bad Idea to demonstrate and promote that on TV.

Most of what's shown on foodtv nowadays is worthless claptrap... I
gave up watching some fifteen years ago. Occasionally I'll turn to a
foodtv station (my cable offers three), after less than five minutes I
move on... it's all about designer kitchens and pricey/pretentious
acouterments.